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Brisket flat - a happy roll of the dice

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Buckwoody Egger
Buckwoody Egger Posts: 1,200
in EggHead Forum
Pretty happy with how it turned out for taste and very edible tenderness.  Was hoping the marbling would be fatty enough to get me into “knife flop” bliss.  Does that picture perfect flop happen with the flat or just the point?  If flat, I missed it. oh well. Always worth sharing ‘em either way!!



the marbling drew me to this one.  first time i have ever bought a flat. you can see the meat around the label that after a couple days at home it was rapidly approach manager special territory. 

ran across a similar cook from the “platinum standard” — the always thorough cook reports on the Nibble Me This blog….
https://www.nibblemethis.com/2013/03/how-i-smoke-brisket.html?m=1

dusted off the injector and grabbed the last bit of black ops i had put into a shaker. also trimmed a bit. 



drip pan on air gap inside ps woo. it went on around 1pm.  original plan was 10am but no one is paying me to cook brisket.  another note-  the ambient digital therm behind the meat was always 30 degrees higher than dome. 



about 4 hours in were were mid 160s and used a foiled paella pan and a cup of broth for the braising


probing kept getting closer to buttah past 195 and up to 205. around 5.5 hours in.  time to pull as we had run out of time to rest then plate and feared only diminishing returns were ahead. this is too lean for the knife flop. ladle for the au jus. 



would definitely do this again. looking forward to sandwiches and defintely some fridge drive by’s. cold with bbq sauce or heated with cheese like a french dip into au jus. 
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  • caliking
    caliking Posts: 19,589
    Looks like a win! 

    I pretty much gave up on brisket, because of the poundage of meat.  Not smart enough to think about cooking just the flat for the fam. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lousubcap
    lousubcap Posts: 35,631
    That is great documentation of how to bring it home. You killed the cook.   Any brisket flat cook that gets that finish is a true home-run.  Congratulations.  
    Great eats right there.  Sweet!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,200
    thank you gentlemen 
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,200

    sliced thin and reheated with provologne, then creamy horseradish sauce, au jus for dipping on toast 
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  • lousubcap
    lousubcap Posts: 35,631
    Buckwoody Egger said:

    sliced thin and reheated with provologne, then creamy horseradish sauce, au jus for dipping on toast 
    Yes sir.  Brisket in any reasonable manner (burnt ends don't count) is a worthy banquet.  That looks great.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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